Savoy cabbage has recently become increasingly popular in our country. Easily digestible proteins, vitamins, in particular carotene, vitamin B, C, PP are inherent in it. It has a sufficient amount of mustard oil, volatile, mineral salts (sodium, calcium, magnesium, potassium, phosphorus) and many biologically active substances.
By the way, Savoy cabbage is almost twice as good as protein, vitamins and other nutrients.
Savoy cabbage is considered a dietary product, therefore, it is primarily recommended for children and elderly people who have high blood pressure.
Outwardly, Savoy cabbage resembles white cabbage, only it is much smaller in size, and its leaves are as if corrugated, and because of this the head of cabbage is not very dense.
The shape of cabbage can be different: oval, cone-shaped, round. Savoy cabbage is one of the most frost-resistant species. She is not afraid of temperatures up to eight degrees below zero. But her productivity is lower than that of the white one. Cabbage tolerates arid weather easily, but at the same time loves and plentiful watering.
For those who are interested in growing, Savoy cabbage is unconditionally suitable, because it is especially unpretentious, prefers open, sufficiently heated areas. Sandy, clayey and acidic lands are not suitable for it.
It is recommended to grow cabbage in the same place for no more than three years in order to avoid a decrease in yield. Then it can be returned to its original place in five years. It is also advisable to plant Savoy cabbage in a place where beets, onions, cucumbers, potatoes, and legumes were previously grown.
Cabbage gives good productivity on fertile soils. Its early varieties can produce up to four kilograms per square meter, and later grades up to six kilograms. Moreover, if you plant varieties of different ripening time (early ripening, mid-ripening and late ripening), then you can already have fresh cabbage from mid-July to October.
Begin to prepare the soil for cabbage in the fall. After the previous crop has been harvested, it is necessary to loosen the soil shallow to provoke the growth of weeds. After their emergence, the earth needs to be dug up twenty centimeters deep and at the same time compost or manure is introduced. In spring, it is very important that the soil does not lose moisture, so if the earth has dried up, it is slightly loosened.
Savoy cabbage is grown using seedlings. Early varieties can be sown already in late April. Later varieties that are used for storage should be planted in mid-May. Plants require moderate watering, and in sunny hot weather you need to protect them from direct sunlight.
About a week before transplanting seedlings into the ground, they stop watering it. Only healthy and strong plants with four to five leaves need to be planted, and damaged and weak plants will not meet expectations. At the time of planting, seedlings must be abundantly watered and carefully removed from the ground so as not to damage the root system.
Over the entire growing season, cabbage must be loosened at least eight times. First, loosened into a depth equal to about seven centimeters, then the depth must be increased, but not near the roots themselves, so as not to damage them. Cabbage needs to be buried in three weeks. Although it can tolerate dry periods of time, it is better to try not to allow the soil to dry out and be sure to feed it.
Harvesting early varieties is made at a time when the forks will weigh about six hundred grams. If time is missed, the cabbage may crack. For long-term storage, such cabbage is not used.
Later varieties can reach a weight of three kilograms. The first autumn cooling only improves the taste of Savoy cabbage, so you can take your time to cut it quickly. Late cabbage can also be left in the snow. If necessary, chop cabbage and hold it for several minutes in cold water before use.
Savoy cabbage, whose varieties are striking in its variety, is found in almost all corners of our country. Widespread early variety Yubileinaya 2170. The ripening period of about two months. Also known is the mid-season variety Vertyu 1340, which is well suited for autumn-winter use. Its forks reach a weight of two kilograms.
Very good grade Melissa. It belongs to mid-ripening varieties, has a stable crop and good taste. Its mass can reach three kilograms.
The mid-season grade of Chrome is suitable for long-term storage. It also has excellent taste and weight up to two kilograms.
Golden early - a variety related to early ripening. It has a round head of medium size and a mass of about a kilogram. It is characterized by resistance to cracking.
Based on the foregoing, we see that Savoy cabbage is gradually replacing white cabbage, occupying a worthy place on our tables.